Thai Orange Chicken15 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.” - by COOKINGQUEEN75
Original recipe yields 4 servings
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
- Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Amount Per Serving (4 total)
- 427 cal
- 24.3 g
- 37.1 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"Where do I begin? First - this is a solid recipe and the flavors are all there but need to be intensified. I would suggest using Grape Seed oil that can withstand higher heat, has a neutral flavor and..." See more is healthy like OO. I mixed up the 'sauce' ingredients and decided to up the garlic and ginger - the orange was really subdued so I added orange zest (would use marmalade the OJ concentrate next time) Put some of the sauce on the chicken to marinate with the cornstarch instead of adding it later. I used Sambal chili paste instead of chili flakes. Additional vegetables like pepper and onions add a lot to this recipe. Thanks for an inspiring recipe - all the right flavors it just needs more of them."
"I’m hit or miss when it comes to Thai food, but this was awesome! I made a few changes, but mostly to the cooking process, not the ingredients. I felt that adding the crushed red pepper flakes at th..." See moree end of the cooking process would not give it the kind of spicy kick it deserves, so I started by sauteing the crushed red pepper along with the garlic in the olive oil for about 3 minutes before adding the carrots and ginger. This infuses the oil with flavor and gives the dish an even and consistent spice. It also brings out the heat in the red pepper. After the carrots started to soften, I pushed them to the side and added the chicken, omitting the second dose of olive oil. I’m not big on oily dishes and have found that I can cut it or even eliminate it most of the time. As the chicken browned, I stirred it with the carrots and added the rest of the ingredients except the orange juice. I used the orange juice to whisk the cornstarch in and added it last. Serve over noodles and you will have a sweet orange dish that ends with a spicy kick."
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